Dairy-Free Keto Spanish Chicken and Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 4 cups Cauliflower rice
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Bell pepper (red)
• 2 tablespoons Tomato paste
• 1 tablespoon Smoked paprika
• 1 teaspoon Cumin
• 1/2 cup Chicken broth
• 1/2 cup Coconut cream
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Chopped parsley

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat.
2. 2Season chicken thighs with salt, pepper, smoked paprika and cumin.
3. 3Add chicken to the skillet and cook until browned on both sides and cooked through (about 6-8 minutes per side). Remove chicken from skillet and set aside.
4. 4In the same skillet, add chopped onion and bell pepper. Cook until softened, about 5 minutes.
5. 5Add garlic and tomato paste. Cook for 1 minute more.
6. 6Pour in chicken broth and coconut cream. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
7. 7Return the chicken to the skillet and simmer for 10 minutes to allow the flavors to meld.
8. 8While chicken is simmering, prepare the cauliflower rice according to package directions.
9. 9Serve the chicken over cauliflower rice. Garnish with chopped parsley.

Substitutions

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